What to Cook This Week

Sam is still away, eating raw mussels off the rocks or whatever he does for food up in the Gulf of Maine. I’m here to usher the rest of us into the lull before Labor Day.

You could spend it madly preserving late-summer produce. Or you could just relax and eat well. There’s no simpler recipe for roast chicken than that of the master chef Jacques Pépin: just chicken, salt and heat. (No lemon, no butter, no herbs). Roast it this morning and serve for dinner with any number of our crisp and tangy summer salads: tomato-watermelon, radish-herb (above), corn-cucumber. Better yet, roast two chickens, and on Monday you’ll still have enough for Sam’s enchiladas with a quick salsa verde. Later in the week, since it’s still summer, build a dinner around cool chicken salad: maybe this creamy one with tarragon, or this gingery one with crunchy vegetables and sesame oil.

We have a dreamy new recipe for lemon meltaways, so simple and so good with ice cream and berries. Or with a swipe of homemade blueberry jam on the plate (lemon and blueberries being one of those magical combinations).

If you are observing Eid al-Adha this week, here is a collection of recipes we gathered for the holiday of feasting. Lamb is traditional for the main meal, but the holiday also calls for all kinds of snacks and sweets to feed guests and loved ones.

Many people think making ice cream is hard. This is because many recipes require you to cook a custard — and those recipes tend to contain the alarming phrase “stirring constantly.” Nobody wants to do that, especially at the end of August. But there is a traditional and excellent no-cook ice cream that you can make just with cold cream and milk. It’s traditionally called “Philadelphia-style,” as opposed to “French-style,” which is the extra-eggy custard version. It’s my favorite summer trick.

Did you get to see “Crazy Rich Asians” over its opening weekend? Do! The Singaporean food onscreen is unbelievably alluring. Here’s a guide to some of the food locations in the movie.

There are so many more recipes for late summer — and all year — at NYT Cooking. You’ll need a subscription to access many of them. Some find that frustrating, given all the “free” recipes out there. But these are excellent recipes, and we also make smart, full-service guides — like cooking handbooks — to go along with them.

If anything goes wrong along the way, either with the recipes or with the technology that delivers them to your kitchen, reach out for assistance: cookingcare@nytimes.com. We’ll get back to you, promise.